CORN CHEESE SOUP

Material:

1. 50 grams butter
2. 50 grams of wheat flour
3. 50 grams onion, chopped
4. 850 grams of sweet corn
5. 50 grams of chicken meat, boiled and then cut into small pieces
6. 1 tablespoon olive oil
7. Salt and pepper to taste.

How to Make Cheese Corn Soup Recipe:

1. Melt butter, put flour, stirring evenly. Remove and let cool.
2. Heat the olive oil, put onion and bacon. Cook until fragrant.
3. Enter the corn and chicken broth. Cook until boiling.

4. Pour the butter and flour mixture last, stirring evenly. Cook until boiling and thickened and then Lift.

SOUP VEGETABLE MIX AND SOUP SOY BEANS

SOUP VEGETABLE MIX

Material:

1. 1 tablespoon butter
2. 100 grams of carrots, diced small
3. 50 grams of beans, diced small
4. 50 grams of peas
5. 750 ml of water
6. 50 grams of sweet corn, comb
6. 1 teaspoon pepper powder
7. 1 teaspoon salt
8. 1 teaspoon instant bouillon
9. 50 grams of grated cheese

How to make Vegetable Recipes Soup Mix:

- Heat the butter, cook the beans, carrots, peas and sweet corn until a bit 'faded. Pour water, add pepper, salt and instant soup. Mix well.
- Pour the mixture into a heatproof container. Steam for 25 minutes. Lift, give a sprinkling of cheese. Mix well, serve hot soup.

Serves 4


SOUP SOY BEANS

Material:

1. 100 grams of soybeans that were soaked
2. 600 ml of water
3. 100 grams shrimp
4. 150 grams of chicken
5. 150 grams of mixture of vegetables (mixed vegetables)
6. 3 cloves garlic, minced
7. 2 cm of ginger chopped
8. 1 tablespoon soy sauce
9. 1 packet of spicy broth
10. ½ teaspoon pepper powder
11. 1 tablespoon chopped celery
12. 1 tablespoon butter
13. 2 tablespoons cooking oil
14. ½ teaspoon salt
15. 1 teaspoon sugar

How to make soy bean soup recipe

1. Whisk the soy beans with water in a fruit filter to be a milk nuts, lift and simmer.
2. Mix the shrimp and chicken in copper, puree for 15 seconds.
3. Saute garlic, onion and ginger until yellow, add the soy sauce, chicken, shrimp and all the spices.
4. Enter a stir in hot milk, also enter the mix of vegetables and cook for a moment and lift.
5. Serve with a sprinkling of chopped celery

KINDS OF SOUPS

Oyster soup -1.
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Ingredients: - 6 dozen oysters, 2 liters of white stock, 1 / 2 liters of cream, two ounces of butter, 1-1/2 oz flour, salt, cayenne pepper and nutmeg to taste.


Mode: - Scald the oysters in their alcohol, take them out, beard them and put them in a bowl. Take a pint of stock, add a beard and spirits which are carefully taut, and cook for 1 / 2 hour. Remove it from fire, strain again and add the rest of the shares with spices and mace. Bring to a boil, add thickening of butter and flour, cook for 5 minutes, stir in the boiling cream, pour over the oysters and serve.

Time. 1 hour.

Note. This soup may be less rich by using milk instead of cream and thickened with arrowroot instead of butter and flour.

Oyster soup -2
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Ingredients: - 2 liters of good mutton broth, 6 dozen oysters, 2 g of butter, 1 kg of flour.

Mode: - Beard the oysters, and scald them in their own minds, then add it tight for the soup, thicken with butter and add flour and 1 / 4 of an hour. Add oysters, stir well, but do not boil and serve hot.

Time. 3 / 4 hour.

Chicken soup.
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Ingredients: - 2 liters of broth or water, 2 liters of prawns, the crumbs of a French roll, anchovy sauce or mushroom ketchup to taste, 1 blade mace, 1 pint of vinegar, lemon juice.

Mode: - From the end of the shrimp, put the body in a pot with a blade of mace, 1 / 2 liters of vinegar and the same amount of water, stew them for 1 / 4 hours, and Si liquid. Place the fish stock or water in a baking dish, add the strained atmosphere, pound the prawns with the crumb of a roll with a bit dampened by the soup, rub them through a Tammy, and mix them with degrees with the soup, add ketchup or anchovy sauce to taste, with a little lemon juice. When cooked, a little raised shrimp, let them thoroughly serve hot, and. If not thick enough, add in some butter and flour.

Time. 1 hour..